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Title: Antimicrobial resistance of Staphylococcus species isolated from Lebanese dairy-based products
Authors: Zouhairi, O.
Saleh, I.
Alwan, N.
Toufeili, I.
Barbour, E.
Harakeh, S.
Issue Date: 2010
Language: English
Abstract: The study evaluated the antimicrobial resistance of molecularly characterized strains of Staphylococcus oureus and S. saprophyticus isolated from 3 Lebanese dairy-based food products that are sometimes consumed raw: kishk, shanklish and baladi cheese. Suspected Staphylococcus isolates were identified initially using standard biochemical tests, then strains that were confirmed by polymerase chain reaction [29 S, aureus and 17 S. saprophyticus] were evaluated for their susceptibility to different antimicrobials. The highest levels of contamination with staphylococci were in baladi cheese. Resistance rates ranged from 67% to gentamicin to 94% to oxacillin and clindamycin. The results suggest that these locally made dairy-based foods may act as vehicles for the transmission of antimicrobial-resistant Staphylococcus spp
Description: 1221-1225
Keywords: Drug Resistance, Bacterial
Microbial Sensitivity Tests
Dairy Products
Subject: Staphylococcus
ISSN: 1020-3397
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Appears in Collections:EMRO Journal Articles (EMHJ)

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